ˈaməˌlōs noun
( -s )
Etymology: International Scientific Vocabulary amyl- + -ose
1. : any of various polysaccharides (as starch or cellulose)
2. : a component of starch that comprises about one fifth of cornstarch, that is separated from amylopectin by precipitation from a dilute starch solution with butyl or amyl alcohol, and that is characterized by the tendency of its aqueous solutions to set to a stiff gel at room temperature, by the blue color it gives with iodine, and by its moderately high molecular weight and linear structure made up of hundreds of glucose units
3. : any of various compounds (as dextrin) (C 6 H 10 O 5 ) x obtained by the hydrolysis of starch